Gallo Pinto (Rice & Black Beans)

 4 to 6 servings

Ingredients:

• 2 to 3 TBSP oil
• 1 Finely chopped onion
• 1 Finely chopped Bell pepper
• 2 or 3 cloves of Garlic, minced
• 2 cups cooked red black beans, drained (reserve the liquid from the beans)
• Salsa Lizano (sauce) – to taste *Costa Rica staple (can substitute Worstershire sauce)*
• Salt and pepper – to taste
• 3 cups hot cooked rice (long grain is best)

Directions:

1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2 or 3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Add a couple of dashes of Salsa Lizano (to taste). Adjust seasoning and add a little more bean liquid if necessary. Serve hot.

Variations: 

• Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
• Stir in some chopped cilantro.